• Caroline Healy

Applesauce-Pumpkin Bread with Chocolate Chips (GF, V)

Colin and I picked some 🍎’s at Carter Mountain this weekend, so I decided to make applesauce as a sugar replacement in this moist, dense, delicious bread👇🏻


Ingredients: 1 cup 100% pure pumpkin puree ¼ cup melted coconut oil 1 cup homemade apple sauce* 1 flax egg (1 tablespoon ground flax + 3 tablespoons water, whisk together, set for 10 mins) 1 teaspoon pure vanilla extract 2 cups gluten free oat flour* ½ cup almond meal 1 teaspoon baking soda ½ teaspoon baking powder 1 teaspoon ground cinnamon ½ teaspoon ground cloves ½ teaspoon ground nutmeg ¼ teaspoon salt Add-ins (optional): ½ cup vegan chocolate chips (I use @enjoylifefoods)

Instructions: 1.Preheat the oven to 350°F. Lightly grease a 9 inch loaf pan with coconut oil 2.Add the pumpkin, coconut oil, maple syrup, sugar, flax egg, and vanilla to a large bowl. Whisk until well incorporated. 3.Add the oat flour, almond meal, baking soda, baking powder, cinnamon, cloves, nutmeg, and salt into the mixture. Whisk together, making sure no flour clumps are remaining. Stir in chocolate chips if using. 4.Pour batter into the greased loaf pan and spread into an even layer. 5.Bake for 45-55 minutes (mine took about 50 minutes). Test for doneness by sticking a toothpick into the center of the loaf, and if it comes out clean then your loaf is done! 6.Allow to cool on a cooling rack for 2 hours or until completely cool. Lift out, slice and enjoy!

Storage: Store in an airtight container for up to one week at room temperature or in the refrigerator if you’re like me and like it chilled for later.  You can also freeze it in an airtight container for up to one month.

*To make 1 cup of applesauce, core, peel and slice two apples. Steam the slices in a covered pot with just enough water to nearly cover the apples (but do not cover completely). Steam for about 5 minutes or until tender. Turn the apples into sauce by pureeing with a food processor or a high-speed blender.

*To make oat flour, measure 2 cups of GF rolled oats and blend them in a food processor or high-speed blender until the texture is a fine and there are no oats remaining.


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